Nutritional information (per serve)

Kilojoules:

1,258kJ

Calories:

301cal

Protein:

30.5g

Total fat:

17.8g

Saturated fat:

3.4g

Carbohydrates:

3.8g

Sugars:

2g

Dietary fibre:

1.7g

Sodium:

85mg

Calcium:

57mg

Iron:

2.8mg

Instructions

Instructions and steps:

Step 1 Place parsley, coriander, 2 tablespoons of the oregano, thyme, red wine vinegar, chilli, 2 tablespoons of the garlic oil and 1 tablespoon water in a food processor; blend until smooth. Transfer chimichurri sauce to a small bowl; set aside.

Step 2 Heat remaining oil in a grill pan set over medium-high heat. Grill salmon fillet for 7–8 minutes per side, or until cooked to your liking.

Step 3 Meanwhile, add eschalot to pan; cook for 2–3 minutes. Add tomatoes and cook for 5 minutes, or until tomato skins start to split and onions lightly caramelise. Transfer salmon fillet to a serving platter and top with remaining oregano, and eschalot and tomatoes; garnish with basil.

Step 4 Serve barbecue salmon with a side of chimichurri sauce.

HFG tip

Cooking time may vary, as it depends on the thickness of the salmon fillet.

You can cook the salmon in a preheated 150°C oven. Place salmon fillet in a large baking tray (lined with baking paper) for about 20 minutes, or until cooked to your liking.